smoky cheese & asparagus soup

Creamy but still light, smoky cheese & asparagus soup is the perfect segue between the end of winter chills & the sprouting bounty of spring. Leek, smoky gruyere, the season’s fresh asparagus, spiked with a little wine, produce a soup bursting with flavor.

smoky cheese & asparagus soup

The perfect spring soup using the season’s fresh asparagus & smoked gruyere cheese. Simple to make, this soup makes a wonderful start to a meal or served as a meal on its own with some buttered artisan toast.

Prep Time10mins

Cook Time25mins

Total Time35mins

Course: Soup

Cuisine: American

Servings: 4

Author: Lovoni

Ingredients

2tablespoonsbutter

1leekwhite and tender green parts only, sliced

6garlic cloveschopped

pinchof salt

1teaspoonfreshly ground pepper

1/4teaspoonground nutmeg

2tablespoonsall-purpose flourplain

1cupdry white wine

1cupmilk

2cupschicken broth

2lbs1kg asparagus, trimmed of woody ends, chopped

1cupgrated smoked gruyere or gouda cheese

1cupwhipping cream

microgreenscream & cooked asparagus tips for garnish, optional

Instructions

Heat butter in a large saucepan over medium heat. Add leek & cook, stirring occasionally, for 5 minutes or until softened. Add garlic & cook for 1 minute until fragrant.

Put mixture in a blender (in batches if necessary); blend until smooth & frothy. Return mixture to the same pan & stir over medium heat for 2 minutes or until the soup is hot. Serve hot topped with microgreens, a drizzle of cream & asparagus tips.